Tom Walton of The Bucket List

At 31 years old with a wealth of knowledge and travel tucked under his chef’s hat, Tom Walton is not your average or typical chef. His impressive and refreshing combination of seasonal, sustainable cooking, integrity in his life and his extensive experience makes this genuine, home grown talent stand out in a crowded industry of rising stars.

Growing up in the Blue Mountains, Tom was heavily influenced in his style of cooking by a Lebanese neighbour and adopted grandmother who introduced him to a Middle Eastern world he fell in love with. His youth was spent in the garden - planting, foraging and cooking with her and at a very young age learning to cook in respect to the seasons and with restraint, an invaluable lesson very rarely mastered.

In 2001, at the age of 17, Tom began his career honing his skills and building his repertoire at Darley’s, the then 2 hat regional restaurant in the Blue Mountains. In 2005, at age 21, he was beyond his years, taking a year off his career to train and represent Australia in cookery competitions in Helsinki, where he placed 3rd in the world, against 24 countries.

At age 21, Tom joined the team at the 2 hatted restaurant, Bistro Moncur, in Woollahra, Sydney, where he worked his way up to head chef in his 7 year stint there with Damien Pignolet. During those years, Tom took part in over many cooking classes and demonstrations, something he particularly enjoyed.

In 2011, Tom spread his wings and went into business with partners to open The Bucket List, a popular beachside eatery and bar on Bondi Beach where he now oversees the kitchen.
In 2013 The Team opened Cranky Finns in Palm Beach.

Tom has now begun a new project as co owner and chef in opening the new DEUS CAFE in Camperdown. Tom has also recently launched his Muesli brand, Dux Nutts, which organically grew from his passions in food and health. It is now stocked across Australia and Singapore with plans for expansion into Hong Kong.

As a young, healthy accomplished chef, Tom is already becoming an influential figure on the food scene with a style that is natural, warm, wholesome and honest that you can’t help but love. His passions and work extend far beyond the walls of the kitchen and to a wider audience, regularly appearing in multiple forms of media. Tom believes balance extends beyond the food he creates in the kitchen and into his life, where he lives his passion for health, fitness, lifestyle and wellbeing.

Shying away from being labelled or defined with a particular style, His philosophy on food is instinctive, natural & wholesome; one inspired by nature, creativity, the tastes of memory and an open - minded attitude to all culinary cultures, techniques and experiences. Tom loves to share and inspire others through writing, speaking & teaching his passions to others at any opportunity he gets.

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